This Old Fashioned Cream Cheese Pound Cake Recipe is going to become a favorite. It is a moist pound cake recipe that is perfect for parties, Christmas, or any gathering. The easy recipe makes a large rich-tasting pound cake with quite a few servings.
Years ago, my husband and I worked for a company that built natural gas pipelines. I handled the payroll out in the field, so I stayed in an air-conditioned office (thank goodness because I am a wimp in the heat). But, we worked a minimum of 72-hours a week. We were there to get the job done and move on to the next.
I loved the job, but it didn’t leave a lot of time for baking. We were always away from home on the jobs, so we stayed in hotels, apartments, and finally, we got a 5th wheel. We worked in places like Iowa, Texas, Mississippi, Louisiana, and so many other states.
We didn’t typically bring a lot of items to bake or cook big meals. Plus, we were so tired at the end of the day, we couldn’t see spending a lot of time making things.
But, we were very blessed with some wives of the pipeliners that would bake for us. And, we loved them dearly!
The Old Fashioned Cream Cheese Pound Cake Recipe came from one of the wives, and it might be some of the best pound cake I’ve ever eaten. It’s good stuff. And it’s an easy recipe.
There were definitely several jobs that I gained weight with the treats that the wives brought in.
This pound cake has a crunchy top when cooked. I flipped it over and drizzled some powdered sugar icing on top and it made an already amazing pound cake even yummier!
How To Make Pound Cake From Scratch
Recipe and printable instructions listed below
Add the softened butter to the bowl.
This is a large recipe, so make sure you have a large enough bowl to mix. I almost ran out of room, but I was able to get it all in.
The classic pound cake recipe is dense, but oh-so-moist.
Add the shortening and sugar and cream it together. Cream the ingredients until they are fluffy. It won’t take too long if you’ve softened your butter.
Add the cream cheese and cream again.
I set the cream cheese out on the counter for about an hour so it would soften. Cut the cream cheese up into smaller pieces and add them to the bowl before stirring.
If you have an Aldi’s grocery store nearby, they usually have very low prices for cream cheese.
Alternate adding the eggs and flour. The recipe calls for six eggs and three cups of flour. You can add two eggs at a time and then the flour.
Add the flour and mix together.
Add the vanilla and mix in.
See how full the bowl is?! I need a bigger bowl for these types of recipes. Oh, and soooo creamy.
This old-fashioned cream cheese pound cake recipe is dense and creamy and rich. You really don’t need any frosting on it, but you can add some.
I added a thin powdered sugar frosting that I mixed up and poured over the pound cake. It gave it a touch more sweetness and a bit of crunch when it dried.
Grease the baking pan and pour into the pan.
The pound cake will rise a bit, but it won’t overflow. Plus, it will be nice and crunchy on the top when it bakes. Mmm… I love the crunchy part of the cake.
Bake for 1 hour and 15 minutes or until cake tester comes out clean. I use a long and thin cake tester, similar to this one, because I can test it in several places and it won’t really leave a mark.
I like the longer cake testers because a pound cake is thick and dense and you’ll want to know if it’s baked all the way through.
Let the pound cake cool and turn it over on a cake plate or plate.
Optional: Add some frosting.
I mixed 1/2 a cup of powdered sugar with a teaspoon of vanilla and a teaspoon of milk. If too thick, add more milk. If too thin, add more powdered sugar.
Can you make a pound cake in a bundt cake pan?
Yes! I made this pound cake in a bundt cake pan. Be sure to grease it well so it won’t stick to the sides and it will slide right out. There were some little grooves in my bundt cake pan, so I made sure I got down in all of the cracks with the non-stick spray.
How long can you keep homemade pound cake?
I would refrigerate this pound cake because it has cream cheese in it. If you place the Old Fashioned Cream Cheese Pound Cake in a sealed container it will stay fresh in the fridge for up to a week (if it isn’t all eaten first).
- 1 cup butter (softened)
- 1/2 cup shortening
- 3 cups sugar
- 8 oz. cream cheese (softened)
- 3 cups all-purpose flour
- 6 eggs
- 1 tablespoon vanilla
- Preheat oven to 325-degrees.
- Cream the butter and shortening together.
- Add the sugar and continue to cream.
- Add the cream cheese and beat until light and fluffy.
- Alternate adding the flour and eggs and mix until completely blended.
- Add the vanilla and mix.
- Pour into a greased bundt pan.
- Bake for 1 hour and 15 minutes or until cake tester comes out clean.
Nutritional information is approximate.
Amount Per Serving: Calories: 367 Total Fat: 19g Saturated Fat: 9.75g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 100mg Sodium: 56mg Carbohydrates: 43.55g Fiber: 0.6g Sugar: 29g Protein: 4.5g